Chocolate Dunked Pistachio Shortbread Cookies

Can you believe Christmas is less than a week away? We’re finally in the home stretch and my holiday baking is kicking into high gear. Each holiday season there are 5 to 6 cookies that I always make. Friends, family, and neighbors can count on getting Double Chocolate Treasures, Pecan Tassies and a few other favorites. Every year I try to mix things up a bit and try a couple of new cookie recipes. I think I have found a new favorite in these Chocolate Dunked Pistachio Shortbread Cookies. They encompass everything you want in a cookie. Biting into the tender butter cookie and getting that bit of sweet chocolate and crunch from the pistachios is total perfection.

When doing my holiday baking, it’s important that I have the right tools like a Stainless Steel Cookie Dropper from Good Cook, to ensure all of my cookies are the same size. As a Good Cook Kitchen Expert I am participating in the Goodcook.com Sweet Creations Cookie Exchange, and received some fabulous new baking supplies to share this recipe with you.

directions:

Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.

Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.

Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.

Win 1 of 10 Sweet Creations Cookie Making Sets

Head on over to the Good Cook Sweet Creations page and like your favorite cookie recipes for a chance to win 1 of 10 Sweet Creations sets! I have this set and love it! You can like up to 3 cookie recipes per day to better your chances of winning. The contest runs through December 31, 2013.

Of course, I would love it if you clicked “like” for my Chocolate Dunked Pistachio Shortbread Cookies!

Instructions

Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.

Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.

Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.

these look great. i have had them before (but not homemade) and they were great. i got them from a bakery and these look better than the ones i got there. thanks for the recipe. i will definitely be using ths.

I love shortbread and always want to share It with people, but typically it looks too “plain jane” or if it is made in a circle, a big pie slice seems too big. This is sooo perfect because It dresses them up and gives them a cute shape, they look irresistible! And easy, too. Also, this doesn’t make such a huge batch that you’ll be at it for hours and hours!!! Great recipe – I want to make it for the holiday week!

I love shortbread and lately I have been using pistachios more in baking. However I have not yet made a shortbread cookie with pistachios and now that you have given me this delicious recipe I shall try it soon.

they look so pretty, and I bet the pistachios pair great with the shortbread and chocolate. I would even wrap these up and gift some of these. Would make a great gift stuck inside a mug for mothers day.

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Hi, I'm Angela, founder and content creator at About a Mom. I live in sunny Florida with my 10-year-old little girl. If you are seeking ideas and inspiration for family fun, mealtime, travel, or fun things to do in Florida, you will find it here. Please take a moment to explore this blog, check out my 'About Me' page or drop me a note.